bread recipes
VicentaLakin
I put sugar on a bread so heavy that I thought I'd be scared. Is it too sweet? Is it too oily? Most importantly, how high is the heat? There is no doubt, however, that the pasta mousse bread, which was not very sweet, must be more sweet. It has always been argued that the book says that the bread is immersed in a little bit of the syrup, and that there is some ambiguity as to how it is. And when it comes to doing it, it will know that it is only a little, that it will be wet, and that it will be taken up immediately. The so-called immersion must not let the bread slip into the syrup, but just rub it on each side. Because the bread is going to suck up the syrup and get soft. Looks good, rich butter。
VicentaLakin
Actually, it's just the pasta that was wrapped in another mold. It's the same heavy-oiled noodle, loaded into one. It looks like a canton box. We have the molds of the canisters, and they were laughed at when they were saved. Now look at Master Man, isn't that a canned box? However, there are no canned boxes of that size in their hands, and only three small large sizes are the same, so make three small ones and stuff the rest of the noodles into a bigger canned box. And all the way down to the final fermentation, and suddenly something's wrong: The final fermentation in the concise production process was 90 minutes, while the step note was 60 minutes. It's been fermenting for 60 minutes making cream bread. Which one is it? The fermentation plan is 90 minutes, the mold is higher. Maybe it'll take a little more time to grow up to the canton? The plan was to ferment in front of the face group for 60 minutes, and suddenly realized that this height should be close, to stop the fermentation decisively and enter the next procedure. The result of the bakery proves that this decision is correct. The proportion of bread is the same as the original, and the colour is the same, except that the cut is not large enough, and the four dots are not open。
VicentaLakin
It's actually Briault. The baker Apprenticeship has three versions: the Rich, the Middle Class, and the Poor. It seems that the difference between them is mainly the amount of oil and sugar. I wonder which version of the bread book should be? Bristol has a special mold, sort of like a petal egg-smoke, all sizes. I don't know what the Japanese master uses. But I didn't plan to go back to Bristow's mold, speculate about the size of the mold, flip out the 12th-born cake. - It's probably the same size, but there's no petals, and the angle is smaller. With 10 petals of Brio sculptor, the cheesy bread with its little head on it, in a bouquet of flowers, looks funny and cute. And the way you make it out of a cake model, it's probably a little thicker. The book's use of the combination of butter and cheese names is fully demonstrated here — there is no butter in the formulation, only “cheese” (cooled in the refrigerator) and in the steps, there is no cheese, only butter. So cheese = butter. In the latter Danish bread, butter was replaced entirely with cheese — the whole word could not be found, only cheese. Then, from the way the cheese was wrapped in the dough, it was easy to think that cheese was butter. However, the Danish bread, which has always been unloved, is neither necessary nor necessary, so what is cheese? Turning back to butter bread, which is quite heavy, butter is half the amount of flour. As many eggs as butter together with butter make the noodles look special yellow. It's rather soft and bright, and it's kind of confusing. And the Japanese master's way of making a monk is quite interesting -- hand-to-hand, cutting the face out of a tiny head connected to the body, looking like a lying snowman, and holding it right, putting it in a mold and putting it in the body. That's not very good. A little monk's head turned upside down, and finally, it's a bit hot. The end result was good, the pasta was swelling, and it just happened to be in the end, suggesting that the size of the cake model should be similar to that of the Japanese master. After fermenting and baking, the little monk's head is almost crooked, and it looks like it's really not that good。
